Comments on: A Recipe: Whole Grain Buttermilk Biscuits

By: Holiday Giveaway: Baking Stone ($41.99 Value) | Nourished Kitchen

Holiday Giveaway: Baking Stone ($41.99 Value) | Nourished Kitchen — Fri, 16 Dec 2011 11:55:40 +0000

[...] stones help to regulate oven temperature and provides a superior method for producing pizzas, buttermilk biscuits, sourdough challah, cookies, breads and also grain-free baked goods. I use it frequently to make [...]

By: Marija M.

Marija M. — Thu, 03 Feb 2011 00:23:28 +0000

Thank you for this recipe. We just had ours with dinner. They were great! I used freshly ground spelt, lard, and some buttermilk from making butter earlier this week, but I was about 1/4 cup short so filled it with regular (raw) milk. I did forget to cover the mixing bowl and I also left the mixer paddle in. So when I went back a few hours later I had to scrape it all off the paddle. I’m wondering if this caused them to break easily (butter was too hard!), I’m still trying to figure out bread-making. (I guess its ironic for me but grinding the flour and making fresh butter is the easy part!) Jenny your recipes are awesome and frankly, much better than the ones in NT!

By: Angie

Angie — Thu, 13 Jan 2011 20:59:47 +0000

Another question: I’m trying to learn about sifting flour. Why is it that you sift the flour in this recipe? Is it for measuring accuracy? For texture of the biscuits? For nutritional purposes?

Thanks again!

By: Angie

Angie — Thu, 13 Jan 2011 12:49:56 +0000

I am looking into buying a sifter and am curious about the brand that you use. Also, what kind of grain mill do you use?

Thank you!

By: Angie

Angie — Thu, 13 Jan 2011 12:48:33 +0000

I am looking into buying a sifter and am curious what brand you use. Also, what kind of grain mill do you use?

Thank you!

By: Flo

Flo — Tue, 11 Jan 2011 18:10:12 +0000

I made this this morning and slathered them with Kerrygold butter. The family devoured them! They were fluffy, but rich, and so delish! Thank you for posting this! I am definitely making these again.

By: Heather M. Claus

Heather M. Claus — Sun, 19 Dec 2010 13:52:17 +0000

YES! These can be frozen. I made my first batch last weekend, and broke it into 16 biscuits. I cooked a few immediately, and put the rest in the freezer.

To bake from frozen, I preheat the oven with my pizza stone in. Once it’s preheated, I pop in the number of biscuits and bake 17 minutes.

PERFECT for brekkie (or ANY time you’d like a bread nosh with a soup or pasta)!

I’m about to try making these with blood orange-infused olive oil and a bit of zest to eat for breakfast with an organic honey chevre.

By: Ivy9

Ivy9 — Sat, 11 Dec 2010 19:45:33 +0000

Ours came out doughy, even though we baked them for 25 minutes. I used whole wheat flour and followed the steps. Any idea how to get a fluffy interior next time?

By: Jennie

Jennie — Tue, 07 Dec 2010 04:02:46 +0000

These were wonderful! I have been searching for a soaked whole wheat biscuit recipe that my family would like, and this fit! Thank you for sharing!

By: Amy

Amy — Thu, 18 Nov 2010 12:58:57 +0000

Praise God!!!! I am so excited. I made these this morning and my teens love them. I have three that have been raised mostly on “traditional” groceries. It has been a challenge getting them used to the healthy foods that are so nutritional to them. Thank you so much! They taste so good. You have 8 new fans!